Ingredients:

  • 1 pound (450g) veal cutlets, thinly sliced (about 1/4 inch/6mm thick)
  • 4 slices prosciutto, thinly sliced
  • 16 fresh sage leaves (about 4 leaves per cutlet)
  • All-purpose flour, for dredging (about 1/4 cup / 30g)
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Wooden toothpicks
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 1 tablespoon (15g) unsalted butter, cold

Instructions:

  1. Gently pound veal cutlets to an even thickness. Season lightly with salt and pepper. Don't overdo the salt – prosciutto is already salty!
  2. Place one sage leaf on each veal cutlet and top with a piece of prosciutto, gently pressing to adhere. Secure with a toothpick through the center.
  3. Lightly dredge each saltimbocca in flour, shaking off any excess.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Add the saltimbocca (prosciutto-side down first) and cook for 2-3 minutes per side, or until golden brown and cooked through. Don't overcrowd the pan – work in batches if necessary.
  5. Remove the saltimbocca from the skillet and set aside. Add the white wine to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, until reduced by half.
  6. Stir in the chicken broth and simmer for another minute. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy.
  7. Return the veal saltimbocca to the skillet and coat with the sauce. Serve immediately.